MEXICAN RICE PUDDING ("ARROZ CON LECHE")
Steps:
- Put the water, rice, and cinnamon stick in a medium-size heavy saucepan set over medium-high heat. Bring to a boil, uncovered, and cook until the rice is tender, about 18 minutes. Strain out the liquid, discard the cinnamon and reserve the rice. Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk. Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes. Add the raisins, and stir well. Transfer the pudding to a serving bowl. Dust the top of the pudding with ground cinnamon and serve.
ARROZ CON LECHE (MEXICAN RICE PUDDING)
Rice pudding (arroz con leche) made the traditional Mexican way, with both whole and evaporated milk and an aromatic touch of cinnamon.
Provided by rorozco
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 10
Number Of Ingredients 7
Steps:
- Combine water and cinnamon stick in a saucepan over high heat. Bring to a boil and cook until cinnamon releases its color and flavor, about 5 minutes. Add rice, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
- Gradually add whole milk to rice, then evaporated milk. Stir in sugar. Cook uncovered until sugar is dissolved and mixture has thickened, about 10 minutes.
- Serve warm or cold. Sprinkle each portion with ground cinnamon.
Nutrition Facts : Calories 443.2 calories, Carbohydrate 73.1 g, Cholesterol 39 mg, Fat 11.1 g, Fiber 0.7 g, Protein 13 g, SaturatedFat 6.5 g, Sodium 150.8 mg, Sugar 39.6 g
CHOCOLATE RICE PUDDING
A very quick and creamy dessert that can be made with leftover rice from last night's dinner.
Provided by Dannielle Lalonde
Categories Desserts Custards and Pudding Recipes Rice Pudding Recipes
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
- In the top of a double boiler over simmering water, combine 1 1/2 cups cooked rice, milk, sugar, vanilla, raisins, butter and cocoa. Cook, stirring occasionally, until thickened, 20 to 30 minutes.
Nutrition Facts : Calories 203.9 calories, Carbohydrate 39 g, Cholesterol 10 mg, Fat 3.6 g, Fiber 1 g, Protein 4.4 g, SaturatedFat 2.2 g, Sodium 40.4 mg, Sugar 14 g
MAYA-MEDITERRANEAN CHOCOLATE RICE PUDDING: ARROZ CON LECHE Y CHOCOLATE
Provided by Food Network
Categories dessert
Time 1h45m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- To finish:
- Place the achiote in a medium-sized saucepan, cover with 2 quarts water, and bring to a gentle boil. Simmer, uncovered, for 5 minutes. Strain through a fine mesh sieve into a bowl; reserve the liquid. You can save the achiote seeds and grind them to use in a seasoning mix, or steep them in the liquid for another recipe.
- Stir in the whole milk and condensed milk. Reduce the heat to low and cook for 5 minutes. Stir in the chocolate and mix to melt evenly. Cook for 40 minutes, stirring occasionally, until creamy but still fluid. Half way through the cooking, split the vanilla bean lengthwise with a small sharp knife and scrape the seeds into the mixture. Add the vanilla bean and stir to incorporate. When the pudding is done but still loose-textured, remove the spice bag and vanilla bean. Pour into a serving dish and sprinkle with ground cinnamon. Serve with cinnamon or cacao cookies.
- Rinse the rice in cold water until the water runs clear. Place in a heavy-bottomed 4-quart saucepan with the reserved achiote infusion, salt, and the spice bag. Bring to a boil. Lower the heat to medium and cook for 20 to 25 minutes, uncovered, until the rice is soft, about 20 to 25 minutes.;
- FOR THE RICE:
- Rinse the rice in cold water until the water runs clear. Place in a heavy-bottomed 4-quart saucepan with the reserved achiote infusion, salt, and the spice bag. Bring to a boil. Lower the heat to medium and cook for 20 to 25 minutes, uncovered, until the rice is soft.;
- TO FINISH:
- Stir in the whole milk and condensed milk. Reduce the heat to low and cook for 5 minutes. Stir in the chocolate and mix to melt evenly. Cook for 40 minutes, stirring occasionally, until creamy but still fluid. Half way through the cooking, split the vanilla bean lengthwise with a small sharp knife and scrape the seeds into the mixture. Add the vanilla bean and stir to incorporate. When the pudding is done but still loose-textured, remove the spice bag and vanilla bean. Pour into a serving dish and sprinkle with ground cinnamon. Serve with cinnamon or cacao cookies.
CHOCOLATE RICE PUDDING
Provided by Giada De Laurentiis
Categories dessert
Time 3h42m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a heavy, medium saucepan, combine the milk, rice, sugar, and orange zest. Scrape in the seeds from the vanilla bean and add the bean to the saucepan. Bring the milk to a boil, stirring occasionally. Reduce the heat to medium-low and simmer, stirring frequently, until the rice is tender and the mixture thickens, about 35 to 40 minutes. Remove the pan from the heat and discard the vanilla bean. Stir the cocoa powder and orange liqueur into the mixture. Add the chocolate chips and stir until melted. Allow the mixture to cool for 10 minutes, stirring occasionally.
- Spoon the rice pudding into serving bowls. Cover and refrigerate for 2 1/2 to 3 hours and up to 1 day ahead.
MEXICAN CHOCOLATE PUDDING
The perfect ending for your next fiesta! cooking time includes chill time... From Gourmet Magazine 2009
Provided by my3beachbabes
Categories Dessert
Time 1h50m
Yield 4 puddings, 4 serving(s)
Number Of Ingredients 7
Steps:
- 1. Whisk together brown sugar, cocoa, cornstarch, cinnamon, and 1/8 teaspoon salt in a heavy medium saucepan, then whisk in almond milk.
- 2. Bring to a boil over medium heat, whisking often, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla.
- 3. Chill in a bowl, surface covered with a piece of buttered wax paper, until cold, at least 1 1/2 hours.
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MEXICAN-STYLE RICE PUDDING - PATI JINICH
From patijinich.com
4.9/5 (11)Category DessertCuisine MexicanTotal Time 50 mins
- Place the rice in a thick saucepan, cover with the water and place over medium heat. Once it comes to a boil, simmer for 5 minutes. Incorporate the milk, the sweetened condensed milk, vanilla extract, rind of an orange, cinnamon stick, salt and sugar.
- As soon as it starts simmering, reduce the heat to low. Once the rice is cooked through and soft, anywhere from 35 to 40 minutes, turn off the heat. If you wish to add raisins, do so at this point.
- There should still be a considerable amount of liquid in the pot. Once the rice cools down, it will puff up and the liquid will be further absorbed.
- You can serve the arroz con leche with fresh fruits such as berries, whipped cream, sprinkled ground cinnamon, or for a more over the top concoction, with chocolate syrup!
CHOCOLATE RICE PUDDING - THIS SILLY GIRL'S …
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3.2/5 (5)Total Time 20 minsCategory Breakfast, DessertCalories 457 per serving
- Place milk, rice, sugar and salt in a medium sauce pan or skillet. Bring to a boil while stirring constantly. Lower the heat to medium low and let simmer uncovered for 6 minutes, stirring occasionally.
- While mixture is simmering, lightly beat the eggs with the vanilla. After 6 minutes, take a spoon and whisk a couple Tbsp of the rice mixture into the eggs. Whisk the eggs into the skillet and combine. Let cook an additional minute to thicken.
- Take off the heat and add in the chocolate and cinnamon. Whisk to combine. Let sit for 5 to 10 minutes to cool and serve, enjoy!
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